International Journal of Academic Research and Development

ISSN: 2455-4197
Impact Factor: RJIF 5.22
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Volume 2; Issue 5; September 2017; Page No. 36-40

Study of fatty acid composition of fruit seed oils

1
Usha Kiran, 2 Dr. Tilak Ram Prajapati
1,
Research Scholar, Himalyan University, Shakarpur, New Delhi, India
2
Assistant Professor, Govt. PG. College, New Delhi, India

Abstract
All oils and fats are 100% fat. However, the components that make up that fat structure of each oil are important in determining
whether or not the oil or fat is considered healthy. It is a myth to believe that consuming fat makes you fat. A fat are necessary to
provide a concentrated source of energy and is necessary to make up a healthy diet. All oils are high in calories (about 120 per
tablespoon) and therefore should be consumed in moderation. Cold-pressed or expeller-pressed oils are recommended to insure
maximum purity, flavor, and nutrition. Seed oils containing only small amounts of beneficial fatty acids but significant quantities
of other valuable components (natural antioxidants) are also included.

Keywords: oleic acids, linoleic acids, -linolenic acids, and γ -linolenic acids

1. Introduction boysenberry, marionberry, blueberry, cranberry, sea

Edible seed oils are important common food ingredients. Fatty
acids are primary nutritional components found in edible seed
oils. Growing evidence has suggested that individual fatty
acids may play different roles in human health. Diets rich in a
specific fatty acid may provide potential prevention of a
number of health problems or diseases. For instance, ω 3 (n-3)
unsaturated fatty acids may have health benefits including the
prevention of cancer, heart disease, hypertension, and
autoimmune disorders. Currently, consumer’s growing interest
in improving their dietary nutrition is driving the development
of novel seed oils having unique fatty acid profiles and other
beneficial components, including phytosterols and natural
antioxidants. It is the purpose of this chapter to summarize the
edible fruit, spice, or herb seed oils with unique fatty acid
profiles. Physicochemical properties and other beneficial
components of these oils, such as phytosterols and
tocopherols, may also be included. The seed oils are presented
according to their primary or distinguishing fatty acid (s),
including oleic, linoleic, -linolenic, and γ-linolenic acids.
2. Edible Seed Oils Rich In Α -Linolenic Acid
Alpha-linolenic acid (18:3n-3) is an 18-carbon fatty acid with
three double bonds at carbons 9, 12, and 15. It is an essential
n-3 fatty acid that is a required nutrient for human beings and
can be obtained through diets including both plant and animal
sources. Alpha-linolenic acid can be converted by elongases
and desaturases to other beneficial n-3 fatty acids, such as
eicosapentaenoic acid (EPA) and docosa-hexaenoic acid
(DHA), which are implicated in normal brain development,
normal vision, and a decreased risk of heart disease. Novel
dietary sources of n-3 fatty acids are desired for those who do
not consume adequate amounts of fish or fish-based food
products rich in long-chain n-3 fatty acids. This section
summarized fruit, spice, and herb seed oils rich in -linolenic
acid (18:3n-3). These include black raspberry, red raspberry,
buckthorn, basil, and hemp seed oils.
2.1 Black Raspberry Seed Oil (Rubus occidentalis L., cv
Jewel)
Black raspberry is a member of the genus Rubus from the
Rosacea family, which is also known as caneberries. The
majority of black raspberry crops are located in the Northwest
region of the United States, predominantly in Oregon. The
annual harvests for black raspberries in Oregon in 2002 and
2003 were 3.02 million pounds and 2.70 million pounds,
respectively.
The fatty acid profile of two cold-pressed black raspberry seed
oils demonstrated high concentrations of both n-3 and total
unsaturated fatty acids. The concentration of a-linolenic acid
(18:3n-3) was 35% of total fats, and unsaturated fatty acids
comprised 98–99% (Table 1). Linoleic acid was the
predominant fatty acid (Table 1); however, the ratios of n-6 to
n-3 fatty acids were very low at 1.6:1. The other measurable
fatty acids included oleic (18:1n-9) and palmitic (16:0) acids
(Table 1). The overall fatty acid composition of black
raspberry seed oil was very similar to red raspberry seed oil
(Table 1).
2.2 Red Raspberry Seed Oil (Rubus ideaus)
Red Raspberry is a production crop grown throughout the
world, and the total worldwide annual production is typically
around 250,000 metric tons. The majority of commercial
raspberries are grown in Eastern Europe, followed by
Northern and Western Europe, the United States, and Chile.
Like black raspberries, red raspberries are also grown in the
Northwest region of the United States, and total production in
the years 2002 and 2003 was 42.2 metric tons (MT) and 38
MT, respectively.
Red raspberry seed oils, extracted by either hexane or cold-
pressing, were examined for their fatty acid compositions.

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International Journal of Academic Research and Development
Both methods detected very similar fatty acid profiles and
high concentrations of -linolenic acid, an n-3 fatty acid
(Table 1). The crude oil from the hexane extract contained
29.1% -linolenic acid and the extra virgin cold-pressed seed
oil had 32.4% a-linolenic acid. Both of these samples were
also very comparable in their fatty acid compositions
compared with the black raspberry seed oil discussed above
(Table 1). In addition to its a-linolenic acid content, red
raspberry seed oil may contain a significant level of
Table 1: Fatty Acid Compositions (g Fatty Acid/100-g Oil) of Fruit Seed Oils Relatively High in a-Linolenic Acid (18:3n-3).*
Fatty Acid Black Raspberry Red Raspberry
16:0 1.2-1.6 1.2-2.7
18:0 Trace 1.0
18:1 6.2-7.7 12.0-12.4
18:2n-6 55.9-57.9 53.0-54.5
18:3n-3 35.2-35.3 29.1-32.4
Other nd nd
n-6/n-3 1.59-1.63 1.64-1.87
*Black raspberry, Red raspberry, Boysenberry, Marionberry, Blueberry, Cranberry, Buckthorn sinesis, Buckthorn rhamnoides, and Buckthorn
mongolica, stand for black raspberry, red raspberry, boysenberry, marionberry, blueberry, cranberry. Numbers correspond to the references
cited. ‘‘nd’’ stands for not detected.
2.3 Boysenberry Seed Oil (Rubus hybrid)
Like the other caneberries (black raspberry, red raspberry,
marionberry), boysenberry also prefers the growing conditions
found in the Northwest region of the United States. However,
aside from Oregon, boysenberry is also grown in Northern
California as a production crop. In 2002 and 2003, the total
boysenberry production in the United States was 2665 tons
and 2350 tons, respectively.
Also, like the other cold-pressed caneberry seed oils,
boysenberry seed oil had a high percentage (19.5%) of n-3 a-
linolenic acid and a low n-6 to n-3 ratio of 2.8:1.
Total unsaturated fatty acids constituted over 91% of the seed
oil and polyunsaturated fatty acids (PUFA) were very high at
73.3%, but stearic, palmitic, and total saturated fatty acids
were higher than all other caneberry seed oils (Table 1).
Interestingly, the boysenberry seed oil demonstrated the best
antioxidative potential using the oxygen radical scavenging
capacity (ORAC) test compared with eight other seed oil
samples, including blueberry, black raspberry, and red
raspberry seed oils, which are known to be rich in
antioxidants.
2.4 Marionberry (Rubus hybrid) Seed Oil
Marionberry is a blackberry hybrid. It is another member of
the caneberry family and is also grown in the Northwest
United States, specifically in Oregon. The production in 2002
was 15,000 MT and in 2003 it was 12,910 MT. Marionberry
comprises almost one-half of the total caneberry production in
Oregon.
In 2004, Parry et al. examined the chemical composition and
physico-chemical properties of cold-pressed marionberry seed
oil. The oil was shown to contain a relatively high percentage
of n-3 fatty acids in the form of a-linolenic acid (15.7%)
(Table 1). This amount was lower than that of other caneberry
seed oils, including black raspberry, red raspberry, and
boysenberry seed oils, tested under the same conditions. The
n-6 to n-3 fatty acid ratio was 4:1, which was the highest
tocopherols and other natural antioxidants. Total tocopherol
was 97-mg/100-g oil and 61-mg/100-g oil in the hexane-
extracted and the cold-pressed oils, respectively, whereas the
antioxidant activity, measured as the oxygen radical absorbing
capacity (ORAC), was 48.8-µmmoles trolox equivalents per
gram of oil. Trolox, 6-hydroxy-2, 5, 7, 8-tetramethylchroman-
2-carboxylic acid, is a water-soluble analog of -tocopherol
and widely used as a standard antioxidant compound.
Boysenberry Marionberry Blueberry Cranberry
4.2 3.3 5.7 3.0-7.8
4.5 3.1 2.8 0.2-1.9
17.9 15.1 22.8 20.0-27.8
53.8 62.8 43.5 35.0-44.31
19.5 15.7 25.1 22.3-35.0
nd nd nd 2.58
2.75 3.99 1.73 1.16-2.0
among the tested caneberry group.
2.5 Blueberry Seed Oil (Vaccinium corymbosum)
Blueberries are grown in temperate climates throughout the
world; however, the largest producers are the United States
and Canada. Approximately 42,000 MT are produced annually
outside of the United States and Canada. In 2002 and 2003,
the United States harvested 87.3 MT and 86.200 MT,
respectively. The cold-pressed blueberry seed oil investigated
by Parry and Yu. demonstrated a high concentration of n-3
fatty acids. Alpha linolenic acid was the sole source of the n-3
and comprised 25.1% of the total fatty acids (Table 1). The
ratio of n-6 to n-3 fatty acids was 1.7:1. Linoleic acid (18:2n-
6) was the most prevalent fatty acid in the blueberry seed oil
followed by -linolenic, oleic, palmitic (16:0), and stearic
(18:0) acids (Table 1). The blueberry seed oil also showed a
significantly higher antioxidant capacity compared with
marionberry, black raspberry, cranberry, and pumpkin seed
oils using the oxygen radical absorbance capacity (ORAC)
test. Therefore, blueberry seed oil may serve as an excellent
dietary source of n-3 fatty acids and natural antioxidants.
2.6 Cranberry (Vaccinum macrocarpon) Seed Oil
The North American cranberry, Vaccinum macrocarpon, is
best adapted to grow at higher latitudes and in bog terrains. It
is grown for production in Wisconsin, Maine, New Jersey,
Oregon, and Washington in the United States, and British
Columbia and Quebec in Canada. Cranberries are also grown
in Europe, but are a different species of Vaccinum. The total
production in the United States for the year 2002 was 284,200
tons and was projected to be 291,500 tons in 2003.
Several studies have confirmed that the seed oil from the
North American variety of cranberry contains significant
levels of -linolenic acid. In a U.S. patent, Heeg et al.
reported the -linolenic acid content of cranberry seed oil to
be between 30% and 35% of total fatty acids. In 2003, Parker
et al. found 22.3% -linolenic acid in the cold-pressed
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cranberry seed oil, and in 2004, Parry et al. determined the oil
to contain 32.0% -linolenic acid from two different lots of
the seed oil. The ratios of n-6 to n-3 fatty acids in all were low
from 1.2:1 to 2:1. Also, all of the studies documented similar
ratios among the rest of the common fatty acids found in
cranberry seed oil, including, in order of higher amount
present: linoleic, oleic, palmitic, stearic, and eicosadienoic
(20:2) acids (Table 1). In addition to -linolenic acid,
cranberry seed oil is rich in natural antioxidants. These
antioxidants may directly react with free radicals and prevent
lipid oxidation in human low-density lipoprotein.
3. Edible Seed Oils Rich in Linoleic Acid (18:2n6)
Linoleic acid (18:2n-6) is an essential fatty acid that must be
obtained through diets. In this section, fruit, spice, and herb
seed oils rich in linoleic acids are summarized. These seed oils
include watermelon, melon (Cucumis melo and Colocynthis
citrullus), goldenberry, grape, rose fruit, paprika, red pepper,
onion, black cumin, and Onagraceae seed oils. Several seed
oils may be listed in other sections if they contain significant
level of a special fatty acid. For example, pumpkin seed oils
rich in both oleic acid and linoleic acid, are listed under the
section named, ‘‘Edible seed oils rich in oleic acid (18:1n-9).’’
3.1 Watermelon (Citrullus vulgaris) Seed Oil
Watermelon (Citrullus vulgaris) is taxonomically classified as
a member of the Cur-cubitaceae family, which is also known
as the gourd family. Other gourds include pumpkins,
cucumbers, squash, and other melons. It prefers warm climate
growing conditions and is produced worldwide where
conditions permit.
Watermelon seed oil was prepared and evaluated for its
physicochemical properties. The seed oil consisted of 59.6%
linoleic acid (18:2n-6) and 78.4% total unsaturated fatty acids
(Table 4). The predominant fatty acid in the oil was linoleic
acid, which was followed by oleic, palmitic, and stearic acids.
Linolenic, palmitoleic, and myristic acids were minor
constituents. The refractive index, acid value, peroxide value,
and free fatty acids of watermelon seed oil were determined to
be 1.4696 (25 C), 2.82 (mg KOH/g oil), 3.40 (mequiv
Table 2: Fatty Acid Composition (g Fatty Acid/100-g Oil) of Fruit Seed Oils Relatively High in Linoleic Acid.*
Fatty Acid Watermelon Melon (cucumis melo)
16:0 11.3 9.0-9.5
18:0 10.2 4.9-5.6
18:1 18.1 19.4-20.1
18:2n-6 59.6 64.1-64.6
18:3n-3 0.4 0.2-0.3
Total saturated 21.5 14.7-15.2
Total unsaturated 78.4 84.4-85.1
* Watermelon, Melon (Cucumis melo), Melon (Colocynthis citrullus L.), Goldenberry, Grape, Rose, and Paprika stand for Watermelon,
Melon (Cucumis melo), Melon (Colocynthis citrullus L.), goldenberry, grape, rose, and paprika seed oil, respectively. Numbers correspond
to the references cited. ‘‘nd’’ stands for not detected.
3.4 Goldenberry (Physalis peruviana L.) Seed Oil
Goldenberry, (Physalis peruviana L.), also known as cape
gooseberry, is a perennial native to the Andes. It is also
cultivated in the United States, South Africa, East Africa,
India, New Zealand, Australia, and Great Britain. It is related
to both tomatoes and chile peppers and prefers growing in
oxygen/kg oil), and 1.41 (% as oleic acid), respectively. The
saponification value of watermelon seed oil was 201 (mg
KOH/g oil), and its iodine value was 115 (g iodine/100-g oil),
which was significantly higher than pumpkin at 109 (g
iodine/100-g oil).
3.2 Melon (Cucumis melo) Seed Oil
Melon, Cucumis melo, is a member of the Cucurbitaceae
family and grows best in tropical regions. The pulp of the fruit
has pleasant flavor and taste, and the seeds are generally
treated as waste; however, medicinal effects have been
reported for the seeds. Hexane-extracted seed oil of Cucumis
melo hybrid AF-522 was determined to contain 64 g of
linoleic acid per 100 g of total fatty acids (Table 4).
Significant amounts of oleic, palmitic, and stearic acids were
also detected in the melon seed oil. The specific gravity (28
C), refractive index (28 C), and iodine value of the seed oil
were 0.9000, 1.4820, and 112, respectively, under the
experimental conditions. Earlier in 1986, Lazos extracted the
oil from Cucumis melo seeds and examined its
physicochemical properties. Linoleic acid was the primary
fatty acid and accounted for 64.6% of the total fat (w/w),
along with 20.1% oleic acid, and 14.7% total saturated fatty
acids (Table 4). Iodine value and refractive index of the seed
oil were 124.5 and 1.4662, respectively.
3.3 Melon (Colocynthis citrullus L.) Seed Oil
Colocynthis citrullus L (melon) is a tropical vine that is native
to West Africa. The flesh from the fruit of this melon is bitter
and inedible; the edible part of the fruit is the seed. Nwokolo
and Sim examined the fatty acid composition of Colocynthis
citrullus seed oil and found that it contained a relatively high
percentage of linoleic acid that accounted for 57.7% of total
fatty acids (Table 2). Oleic acid was the second major fatty
acid (14.5%). The seed oil contained about 25.3% saturated
fatty acids (Table 4). Moussata and Akoh also reported a
similar fatty acid profile of Colocynthis citrullus L. seed oil.
The primary fatty acid was linoleic acid, contributing 65.4%
of total fats. The other significant fatty acids included oleic
(13.5%), palmitic (12.1%), and stearic (9.0%) acids (Table 3).
Melon (colocynthis citrullus L.) Goldenberry Grape
11.8-12.1 7.3 5.8-14.2
9.0-10.7 2.5 8.6
13.5-14.5 11.7 13.7-31.9
57.7-65.4 76.4 50.1-77.8
2.1 0.3 5.0
21.1-25.3 11.9 8.4-14.4
74.6-77.5 88.1 85.5-91.5
well-draining soils like tomatoes. Goldenberry has a pleasant
flavor that is similar to tomatoes and is eaten in many ways,
including in salads, cooked dishes, chocolate covered desserts,
jams, preserves, and natural snacks. The fruit is an excellent
source of Vitamins A and C as well as minerals. Goldenberry
seed oil was prepared by extracting lyophi-lized ground seed
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International Journal of Academic Research and Development

meal with chloroform-methanol and was characterized for
fatty acid composition. The fatty acid composition of the seed
oil is shown in Table 4. Linoleic acid was the predominant
fatty acid and constituted 76.1% of total fat. Combined
monounsaturated fatty acids were 12.2%, linolenic acid was
0.33%, and total polyunsaturated fatty acids were 76.1%.
These data suggest that goldenberry seed oil may serve as an
excellent dietary source for linoleic acid, the essential n-6
fatty acid, and may be a good choice for consumers seeking a
greater intake of total unsaturated fatty acids.
The fat-soluble Vitamins E and K, carotene, and phytosterols
were also detected in the goldenberry seed oil. Total
tocopherols were 29.7 mg/g oil, including 0.9-mg -, 11.3-mg
β-, 9.1-mg γ-, and 8.4-mg δ-tocopherols. The total Vitamin K
content was 0.12-mg/g oil, and the β-carotene concentration
was 1.30-mg/g oil. In addition, significant levels of
phytosterols were also detected. The major phytosterol in the
goldenberry seed oil was campesterol, having a concentration
of 6.5-mg/g oil. Other phytosterols, including ergosterol,
stigmasterol, lanosterol, β-sitosterol, ∆5-avenosterol, and ∆7-
avenosterol, were also detected in the seed oil.
3.5 Grape Seed Oil (Vitis spp.)
Grape seeds are byproducts from the manufacturing of grape
juice, jam, jelly, and wine. In 1998, Abou Rayan et al.
investigated the characteristics and composition of Egyptian-
grown Cabarina red grape seed oil. Crude grape seed oil was
extracted with hexane at room temperature. Linoleic acid was
the major fatty acid detected and comprised more than 50% of
the total fatty acids (Table 2). Oleic acid was the second major
fatty acid in the seed oil, along with significant levels of
palmitic and stearic acids. This finding is consistent with a
previous observation in which linoleic acid accounted for 62%
of the total fatty acids in grape seed oil (Table 2). Iodine value
(IV) and peroxide value (PV) were also determined according
to the methods described in AOCS, 1983. The measured IV
was 130-g iodine/100-g oil, and the PV was determined to be
2.92-mequiv peroxide/kg oil.
3.6 Apple Seed Oil
Apple seeds are a byproduct of processing. In 1971, Morice et
al. investigated the seed oils from three different varieties of
apples: Granny Smith, Sturmer, and Dougherty, and compared
them with the seed oils prepared from other apple varieties.
The results showed similarities in the fatty acid profiles among
the varieties (Table 3). Oleic and linoleic acids consisted of
85–95% of the total fatty acids in all tested samples. The
investigators also examined other physicochemical properties
of apple seed oils. The Granny Smith apple seed oil had an
iodine value of 127-g iodine/100-g oil; the Sturmer had an IV
of 122.4-g iodine/100-g oil, and the Dougherty’s IV was 119-
g iodine/ 100-g oil. Apple seed oils may be useful as a dietary
source for linoleic and oleic acids.

Table 3: Fatty Acid Composition (g/100-g Fatty Acids) of Apple Seed Oils.*
Fatty Acid Granny Smith Sturmer Dougherty Golden Delicious
16:0 6.8-7.1 4.8-6.4 5.7-6.8 8.5
16:1 0.1-0.2 0.1 0.1-0.2 0.5
18:0 1.0-2.1 1.5-2.5 1.3-2.1 Nd
18:1 24.4-27.4 32.8-36.6 34.6-42.1 31
18:2 62.1-64.1 52.1-58.3 48.2-56.1 59
18:3 0.2-0.4 0.5 0.6 0.5
20:0 0.6-1.1 0.7-1.7 0.6-0.9 0.5
20:1 0.2-0.3 0.2-0.4 0.2-0.3 nd
20:2 0.1-0.7 0.1-0.7 0.0-0.3 nd
22:0 0.1-0.2 0.1-0.3 0.1 trace
*Granny Smith, Sturmer, Dougherty, and Golden Delicious stand for seed oil of four varieties of apple. Numbers correspond
to the references cited. ‘‘nd’’ stands for not detected.

4. Edible Seed Oils Rich in Oleic Acid (18:1n-9)
Oleic acid is an n-9 monounsaturated fatty acid (MUFA).
Growing evidence suggests that diets rich in oleic acid may
serve as an alternative choice to a low-fat blood cholesterol
reducing diet, modulate immune function, and may delay the
development of atherosclerosis. Oleic acid is the predominant
fatty acid in olive, canola, peanut, and specially produced
sunflower seed oils. Oleic acid is not an essential fatty acid; it
is synthesized in vivo through the desaturation of stearic acid
(18:0). Oleic acid is also rich in a number of other edible oils,
including mango, cherry, date, pumpkin, naked seed squash,
fluted pumpkin, carob bean germ, American gingseng, Khaya
senegalensis, and Moringa oleifera seed oils.
4.1 Mango Seed Kernel Oil
Mango seed kernels contain about 4–12% total fat. Mango
seed kernel oil is rich in oleic acid (Table 4), and exhibited
42%, 34–59%, and 41–44% of total fatty acids. Stearic acid is
the other major fatty acid in mango seed kernel oil and may
account for up to 57% of the total fat. In addition, palmitic and
linoleic acids were detected in the oil along with trace
amounts of a-linolenic acid.

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International Journal of Academic Research and Development

Table 4: Fatty Acid Composition (g/100-g Fatty Acids) of Fruit Seed Oils Rich in Oleic Acid.*
Fatty Acid Mango Cherry Date
12:0 nd nd 16.9-17.8
14:0 nd nd 10.8-12.1
16:0 6-18 6.8-9.4 10.2-10.4
16.1 nd 0.4-0.6 0.2
18:0 26-57 1.6-2.1 2.8-2.8
18:1 34-59 23.9-37.5 43.5-45.0
18.2n-6 1-13 40.0-48.9 8.7-8.2
18:3n-3 nd <1 0.6
20:0 <4 <1.3 0.5-0.6
Other FA nd 10.3-13.3 3.6-4.1
*Mango, Cherry, Date, and Fluted pumpkin stand for mango, cherry, date, and fluted pumpkin seed oil, respectively. Carob
bean germ stands for carob bean germ oil. Numbers correspond to the references cited. ‘‘nd’’ stands for not detected.

4.2 Cherry Seed Oil
The cherry tree (Prunus avium L.) is a member of the
Rosaceae family. Cherry seed contains about 18% oil on a dry
weight basis. Significant levels of oleic acid were detected in
the cherry seed oils prepared by hexane extraction using a
Soxhlet apparatus. Oleic acid comprised 24–38% of the total
fatty acids from three different varieties of cherry fruits (Table
7). Linoleic acid was the major fatty acid in the cherry seed
oil, and ranged 40–49% in the seed oil, along with a-
eleostearic (18:n-5), palmitic, stearic, arachidonic, and a-
linolenic acids (Table 4). Alpha-eleostearic acid (∆9c,11t,13t),
comprising 10–13% of cherry seed oil, is a conjugated isomer
of a-linolenic acid (∆9c,12c,15c). Alpha-eleostearic acid was not
detected in other previously studied seed oils from prunoids
including peach, apricot, and plum seed oils.
4.3 Date Seed Oil
Dates (Phoenix dactylifera L.) are popular in most Middle
Eastern countries and serve as a major source of food and
nutrients. Oil contents and fatty acid profiles of date seeds
may vary among individual varieties. Date seeds contained
20–24% total fat. Oleic acid was the primary fatty acid in the
date seed oil and had a concentration of 43.5–45% of total
fatty acids. This was followed by lauric (12:0), myristic
(14:0), palmitic (16:0), linoleic (18:2n6), capric (10:0), and
stearic (18:0) acids along with trace amounts of other fatty
acids (Table 4). Date seed oil may serve as an excellent
dietary source of oleic acid with a minor amount of linoleic
acid.
5. Summary
There is an increasing demand for edible oils with special
fatty acid profiles and other beneficial components for
improving nutritional status. A number of studies have been
conducted to screen for and evaluate the chemical
composition and potential nutraceutical applications of fruit,
spice, and herb seed oils. Among the discussed edible seed
oils, some have unique fatty acid compositions, such as black
raspberry and hemp seed oils rich in -linolenic acid and date
and naked seed squash seed oils rich in oleic acid, whereas
blackcurrant seed oil is rich in γ -linolenic acid. The oils of
selected fruit, spice, and herb seeds may also contain
significant levels of phytosterols, tocopherols, carotenoids,
and natural antioxidants.
The chemical composition of edible seed oil determines the
potential health benefit and applications for the oil. Individual
edible seed oils may be preferred by special groups of
consumers for preventing and treating a selected health
problem or for general health promotion. Great opportunities
are available in the research and development of specialty
seed oils and the oil-based nutraceutical products from fruit,
spice, and herb seeds for improving human health. More
research is required to screen and characterize the fatty acids
and bioactive components in the fruit, spice, and herb seeds to
develop novel edible seed oils for optimum human nutrition.
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